A Study on the Recognition and Preference of a Chicken Menu in Adults in the Jeonbuk Area

전북지역 성인의 연령별 닭 메뉴 인지도와 기호도 연구

  • Rho, Jeong Ok (Dept. of Food Science and Human Nutrition, Chonbuk National University) ;
  • Kim, Ji Hye (Dept. of Food Science and Human Nutrition, Chonbuk National University)
  • 노정옥 (전북대학교 식품영양학과) ;
  • 김지혜 (전북대학교 식품영양학과)
  • Received : 2012.11.22
  • Accepted : 2013.02.19
  • Published : 2013.03.07

Abstract

This study investigated the recognition and preference of a chicken menu according to the age of adults in the Jeonbuk area. Self-administered questionnaires were collected from 394 adults (male 55.3%, female 44.7%) residing in the Jeonbuk area. Descriptive and comparative statistical data analysis was completed using SPSS v. 12.0. The frequency of consumption of chicken-containing foods for the younger group (20~30 years old) was significantly higher than the frequency of older groups (over 40) (p<0.001). The younger group also consumed chicken food through a delivery service, whereas the older group consumed chicken through delivery and self-cooking. Approximately 50.0% of the older group preferred the chicken leg whereas 38.1% of the younger group preferred the chicken breast (p<0.001). The most highly recognized chicken menu items, among 36 chicken menus, were Samgyetang (2.93), chicken dori-tang (2.93), and fried chicken (2.93). The older group knew about a chicken menu made by traditional cooking much more than the younger group. The most highly preferred chicken menu item was spicy fried chicken (4.18). The preference for Western-style chicken menu (e.g. Cajun chicken salad, chicken sandwich) was significantly higher in the younger group than the older group (p<0.001, p<0.05). Therefore, to develop a new chicken menu, the consideration of favorite chicken parts and an age-based menu is necessary.

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